Copycat Chick-fil-A Chicken Nuggets
Crispy, tender chicken nuggets with a signature buttermilk marinade and panko-flour coating that rivals the fast-food original. The secret lies in brining the chicken in buttermilk before breading and deep-frying until golden. Perfect for quick weeknight dinners, meal prep, or satisfying cravings for restaurant-quality nuggets at home. This version achieves that signature crunch and juicy interior through strategic breading technique and proper oil temperature management.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
- 2 large eggs
- 1 cup buttermilk1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit 5 minutes1:1dairy
works well
Full guide → - ⅓ cup panko breadcrumbs
- ⅓ cup breadcrumbs, regular
- ¾ cup flour, all-purpose
- 1 ½ tablespoons powdered sugar
- 2 teaspoons kosher salt
- 1 teaspoon pepper, black
- ¼ teaspoon paprika, smoked optional(optional)
- ¼ teaspoon chili powder
- 3 cups canola oil, for frying
Instructions
- 1
Cut chicken breasts into approximately 1 inch bite-sized pieces.
- 2
Place chicken in a zip-top bag.
- 3
Whisk eggs and buttermilk together in a bowl.
- 4
Pour buttermilk mixture over chicken, seal bag, and refrigerate for 30 minutes.
- 5
Add panko and regular breadcrumbs to food processor and pulse until fine crumbs form.
- 6
Combine breadcrumb mixture with flour, sugar, salt, pepper, paprika, and chili powder in a bowl and whisk.
- 7
Toss chicken pieces in breadcrumb mixture until all sides are coated.
- 8
Pour oil into large dutch oven or heavy pot to approximately 3 inches deep.
- 9
Heat oil over medium-high heat until a small piece of bread immediately bubbles when dropped in.
- 10
Add chicken to hot oil a few pieces at a time, avoiding overcrowding, and cook until golden brown and cooked through.
- 11
Transfer nuggets to a cooling rack set over a towel using a spider or slotted spoon.
- 12
Repeat frying with remaining nuggets.
- 13
Serve immediately with sauce if desired.
Tips
Pulse breadcrumbs to a fine, even texture for maximum coating coverage and crispness. Uneven crumb sizes lead to uneven browning.
Don't skip the buttermilk marinade; even 30 minutes tenderizes the chicken and helps the coating adhere properly for ultimate crunch.
Use a cooling rack over paper towels rather than a plate to prevent nuggets from steaming and losing their crispness.
Good to Know
Refrigerate cooked nuggets in an airtight container for up to 3 days. Reheat in a 350F oven for 8-10 minutes to restore crispness.
Prepare breaded chicken up to 4 hours ahead, covered and refrigerated. Fry just before serving for maximum crispness. Unbattered chicken can marinate overnight.
Serve hot with your choice of dipping sauces. Pairs well with waffle fries or a simple salad for a complete meal.
Common Mistakes
Overcrowd the pan to avoid uneven cooking and oil temperature drops. Fry in small batches.
Don't skip the buttermilk marinade to avoid dry, bland chicken.
Use a thermometer or bread test for proper oil temperature to avoid greasy, undercooked nuggets.
Substitutions
Dairy-Free Swaps
works well
Full guide →Gluten-Free Swaps
adds crunch
General Alternatives
FAQ
Can I bake these instead of frying?
Baking won't achieve the signature crispy exterior. For a lighter option, air-fry at 400F for 10-12 minutes, shaking halfway through. Results differ from deep-fried but offer decent texture.
Can I freeze the breaded nuggets before cooking?
Yes. Freeze breaded nuggets on a sheet tray until solid, then transfer to freezer bags for up to 3 months. Fry directly from frozen, adding 2-3 minutes to cook time.
How long do cooked nuggets stay fresh?
Store in the refrigerator for up to 3 days in an airtight container. They lose crispness over time. Reheat in a 350F oven for 8-10 minutes rather than microwaving.